- 1 pound smoked sausage, sliced 1/4-inch thick (we used Conecuh Hickory Smoked Sausage)
- 1 pound andouille sausage, sliced 1/4-inch thick (we used Roger Wood andouille)
- 1/4 cup unsalted butter
- 2/3 cup vegetable oil
- 2/3 cup all-purpose flour
- 1 medium onion, chopped (we used a yellow onion)
- 1 cup chopped green bell pepper
- 1 cup sliced celery
- 2 (32-ounce) cartons seafood stock (we used Swanson seafood stock)
- 3 cloves garlic, minced
- 2 bay leaves (we used fresh bay leaves)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Creole seasoning (we used Zatarain’s Creole seasoning)
- 1/2 teaspoon dried thyme
- 3 pounds large fresh shrimp, peeled and deveined (tails left on)
- Hot cooked rice (we used white rice)
- Garnish: chopped green onion (optional)
- Set a large Dutch oven over medium heat, tossing in all the sausage* and letting it cook for 5 to 8 minutes or until all of it’s browned, stirring now and then during that time. Using a slotted spoon, take the sausage out of the Dutch oven and place it on a paper towel-lined plate where it can drain. Keep 2 tablespoons of the drippings in the Dutch oven, discarding any extra.
- Add the butter and oil to the Dutch oven. Once the butter’s melted, whisk in the flour until the mixture is smooth. Whisk the roux frequently (we stirred constantly) until it looks like it has the same color as dark peanut butter (they say it’s supposed to take 25 minutes to achieve that color but it took us less time than that). Add in the onion, bell pepper, and celery, stirring frequently (we stirred constantly) for 8 minutes or until the vegetables are tender. Slowly stir in the stock until everything’s combined, waiting for boiling to occur afterwards. Mix in the sausage, garlic, bay leaves, Worcestershire, Creole seasoning, and the thyme. Turn the heat down to low and let it cook for 1 hour, stirring now and then.
- Mix the shrimp in, cooking it for 15 minutes. Serve immediately over rice, sprinkling on the green onion if you want to use it.
*We had to brown our sausage in batches, otherwise most or all of the sausage would’ve just been steamed and never gotten that sexy browning.
This tasted so freaking good that we didn’t stop eating until we were stuffed ! There would’ve been even more sausage in the gumbo but we weren’t always successful in keeping our hands off that deliciousness after it was done getting browned in the Dutch oven ! We did have to remove the tail shell from the shrimp before eating it but it was worth that little bit of extra time because they were so nice and tender in each bite. We forgot to put the green onions on for the picture but while they were good with the dish, the gumbo can stand all on its own for flavor (should you skip on using green onions). The rice helped make the dish even more filling and added another texture. We hope you enjoy eating this as much as we did !
This recipe came from “Cooking With Paula Deen” magazine.
We weren’t paid in any form to promote Conecuh, Roger Wood, Swanson, Zatarain’s, or “Cooking With Paula Deen” magazine.
Take care everybody !